Here are some modern takes on classic recipes created by top British chefs which will not only tempt your palate but keep you in line with the event’s Victorian heritage. From fresh strawberries and cream to the refreshing Pimm’s cup, these Wimbledon-inspired recipes are light on the cooking yet heavy hitters on taste!
NOTE: These recipes are shown exactly as created, and therefore the ingredients DO include meat, and DON’T include organic or healthier substitutions.
Gordon Ramsay’s Eggs Benedict
Master Chef‘s Gordon Ramsay takes a traditional approach to this yummy brunch classic, complete with the most perfect, silky-smooth hollandaise sauce ever!
Serves: 4 | Active time: 30 minutes | Total time: 50 minutes
1 tbsp. black peppercorns
10 tarragon sprigs
2 cups plus 3 tbsp. white wine vinegar, divided
3 large egg yolks
1 cup unsalted butter, melted and skimmed
1 tbsp. fresh lemon juice
½ tsp. kosher salt
¼ tsp. black pepper
4 large eggs
2 English muffins, split and toasted
4 slices cured ham (like Parma or Serrano)
1. Combine peppercorns, tarragon and 2 cups vinegar in a small saucepan over medium-high heat. Cook until reduced by half, about 30 minutes. Remove from heat; discard peppercorns and tarragon. Set aside 2 teaspoons vinegar reduction in a small bowl. (Save remainder in an airtight container for another use.)
2. Bring 1 quart water to a simmer in a large saucepan over medium-low heat. Place a heatproof bowl on the pan. Add egg yolks and vinegar reduction; whisk constantly until it forms ribbons when the whisk is lifted.
3. Remove bowl from heat, and slowly whisk in ¼ cup melted butter. Return bowl to saucepan, and cook 2 minutes, whisking constantly. Repeat process with remaining butter until hollandaise mixture reaches a consistency slightly looser than mayonnaise. Whisk in lemon juice, salt and pepper. Set aside.
4. Boil 3 inches of water in a large saucepan over high heat; reduce heat to medium, and maintain at a light simmer. Add remaining vinegar, and stir briskly to form a vortex. Break 1 egg, and slip into vortex. Simmer 2 to 3 minutes, and remove with a slotted spoon. Repeat with remaining eggs.
5. Spread a small amount of hollandaise on each muffin half; top each with 1 ham slice and 1 poached egg. Top with more sauce.
Strawberries And Cream Parfait
Chef Darren McGrady’s take on the classic Strawberries and Cream is a breakfast delight fit for a Queen.
Serves: 6 | Active time: 40 minutes | Total time: 50 minutes, plus freezing
3 cups heavy cream, divided
½ cup plus 2 tbsp. granulated sugar, divided
2 tsp. vanilla extract, divided
1¾ lb. small strawberries, hulled and divided
6 whole-wheat bread slices, crusts removed
6 tbsp. light brown sugar
2 tsp. ground cinnamon
1½ tbsp. orange zest plus 2 tbsp. fresh juice
1. Beat 1 cup cream, 1 tablespoon sugar and 1 teaspoon vanilla with an electric mixer on medium until stiff peaks form. Spread mixture onto a baking sheet and freeze 3 hours. Break frozen cream into pieces with a spoon. Return to freezer until ready to use.
2. Preheat oven to 350°. Process 1½ cups berries in a blender until smooth. Pour through a fine wire-mesh strainer; discard seeds. Beat ½ cup granulated sugar and remaining cream and vanilla until stiff peaks form. Gently fold in strawberry puree; set aside.
3. Process bread in a food processor until fine crumbs form; stir in brown sugar and cinnamon. Spread on a baking sheet and bake until golden, about 10 minutes. Cool 5 minutes.
4. Combine orange zest and juice, remaining strawberries and sugar. Divide strawberry-whipped cream among 6 parfait glasses. Top with strawberry-orange mixture, frozen cream and breadcrumbs.
Vodka and champagne make up this perfect fruity cocktail from Guy Pelly, London nightclub owner — and friend of Prince William.
Serves 2 | Active Time: 5 minutes | Total Time: 5 minutes
¼ cup fresh or frozen (defrosted) raspberries
2 tbsp. water
¼ cup vodka
3 tbsp. lemon juice
2 tbsp. raspberry liqueur 1½ tbsp. simple syrup
½ cup chilled champagne or sparkling wine
Fresh raspberries for garnish
1. Puree berries and water until smooth.
2. Combine berry puree, vodka, lemon juice, liqueur and simple syrup in an ice-filled shaker and shake vigorously.
3. Divide among 2 champagne flutes and top with champagne. Garnish.
Apple Rhubarb Scones
Stuffed with Granny Smith slices, whipped cream and brown sugar, Chef Robert Irvine’s scones are a sweet way to start any morning.
Makes: 16 scones | Active time: 35 minutes | Total time: 50 minutes
2½ cups all-purpose flour
½ cup granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup cold salted butter, cut into small pieces
1 large egg
2/3 cup, plus 2 tbsp. heavy cream, divided
¾ tsp. almond extract, divided
1 cup ½ -in. peeled rhubarb pieces
½ cup sliced almonds, toasted
2 cups thinly sliced apples
2 tsp. light-brown sugar
1 cup whipped cream or store-bought clotted cream, optional
¾ cup, plus 2 tbsp. powdered sugar, divided
1. Prepare the scones: Preheat oven to 425°. Sift together the flour, granulated sugar, baking powder, baking soda and salt into a medium bowl. Add the cold butter pieces, and mix gently with a pastry cutter until crumbly. Whisk together egg, 2/3 cup heavy cream and ¼ tsp. almond extract in a small bowl. Add to flour mixture, and gently stir until it comes together to make a dough. Turn dough out onto a well-floured work surface, and, using your hands, fold in rhubarb and sliced almonds, being careful not to overwork the dough.
2. Flatten dough into a disk about 1½ in. thick. Cut out 16 scones with a 2½-in. round cutter, and place 2 in. apart on a parchment-paper-lined baking sheet. Bake in preheated oven until golden brown, about 11 minutes. Cool on baking sheet on a wire rack.
3. Prepare the filling: Stir together apple slices and brown sugar in a medium bowl. Let stand for 10 minutes.
4. Split the scones horizontally, and place bottom halves on a platter. Top bottom halves of scones with whipped cream or clotted cream, if desired. Add an even layer of apple mixture; cover with top halves of scones.
5. Prepare the glaze: Whisk together ¾ cup powdered sugar, remaining 2 tbsp. heavy cream and ½ tsp. almond extract in a bowl until smooth. Sprinkle scones with remaining 2 tbsp. powdered sugar, and drizzle generously with glaze.
Strawberries & Cream Mini Muffins
The key to these little bites of perfection from Nigella Lawson? Slightly underripe strawberries, and some sour cream in the batter for tang.
Makes 24 muffins | Active Time: 10 minutes | Total Time: 25 minutes, plus cooling
1 cup strawberries, slightly under-ripe, diced into quarter-inch pieces
1 squeeze of lemon juice
1 cup flour
½ cup sugar
1 tsp. baking powder
¼ cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 large egg
1 tsp. powdered sugar
1. Preheat oven to 400º. Line a 24-cup mini-muffin tin with paper baking cups.
2. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
3. In a medium-size bowl, stir together flour, sugar and baking powder.
4. In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.
5. Divide batter evenly among the paper cups in the mini-muffin tin. Bake for 12 to 14 minutes or until a cake tester comes out clean.
6. Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve. Shake sieve lightly to dust the muffins with sugar. Serve.
Pretend you’re courtside with this refreshing citrusy-sweet cocktail from Anthony Davies, head of catering at the All England Lawn Tennis Club.
Serves: 8 | Active time: 15 minutes | Total time: 15 minutes, plus chilling
4½ cups lemon-lime soda, chilled
1½ cups Pimm’s No. 1 liqueur
1 medium orange, cut into 1/8-in.-thick half-moons
2 large lemons, cut into 1/8-in.-thick slices
1 medium English cucumber, cut into 1/8-in.-thick slices
8 mint sprigs
1. Combine lemon-lime soda, liqueur, orange slices, lemon slices and cucumber slices in a 5-quart pitcher; stir gently.
2. Cover with plastic wrap, and chill 1 hour.
3. Strain into 8 tall ice-filled glasses. Garnish each glass with fruit from pitcher and mint sprigs.